Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seed-Reference-Cited by-同舟云学术

Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seed

Published:2013-01-16 Issue:6 Volume:48 Page:1187-1192
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wu Shimin,Wang Lin,Shu Feiya,Cao Wenming¹,Chen Fengxiang¹,Wang Xingguo²

Affiliation:

1. Shanghai Grain Science Research Institute; 200136; Shanghai; China

2. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 214122; Wuxi; China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference21 articles.

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2. Sesame lignans significantly alleviate liver damage of rats caused by carbon tetrachloride in combination with Kava;Chen;Journal of Food and Drug Analysis,2010

3. Oxidation of sunflower oil during storage;Crapiste;Journal of the American Oil Chemists' Society,1999

4. Contribution of lignan analogues to antioxidative activity of refined unroasted sesame seed oil;Fukuda;Journal of the American Oil Chemists' Society,1986

5. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils;Guillen;Food Chemistry,2002

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